North Carolina Pulled Pork from Mission BBQ features tender, slow-smoked pork shoulder shredded and tossed in a tangy vinegar-based barbecue sauce, served on a soft bun with a side of crisp coleslaw, delivering a perfect blend of smoky, savory, and tangy flavors.
Equipments
- Smoker
- Charcoal or wood chips
- Meat thermometer
- Large mixing bowl
- Shredding forks or meat claws
- Saucepan
- Whisk
- Serving spoon
- Basting brush
- Mixing spoon
- Coleslaw mixing bowl
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Aluminum foil
- Serving platter
- Tongs
- Buns
Ingredients
- 1 (6-8 lb) pork shoulder (Boston butt)
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- Wood chips (hickory or oak)
- 1 cup apple cider vinegar
- 1/2 cup distilled white vinegar
- 1/3 cup brown sugar
- 1 tablespoon hot sauce
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 small head green cabbage
- 2 large carrots
- 1/2 small red onion
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt
- Black pepper
- Soft hamburger buns
When selecting your pork shoulder, choose a cut weighing between 6 to 8 pounds to ensure optimal tenderness and flavor absorption during the slow-smoking process. Use a combination of hickory or oak wood chips to impart the authentic smoky profile traditional to North Carolina barbecue. Maintain accurate temperature control with a meat thermometer to avoid overcooking and preserve the pork's juiciness. Balance the vinegar-based barbecue sauce using apple cider vinegar and distilled white vinegar, combined with brown sugar and spices, for that classic tangy and slightly sweet taste. Your North Carolina Pulled Pork from Mission BBQ copycat menu will capture the perfect blend of smoky, savory, and tangy flavors suited for serving on soft hamburger buns with crisp coleslaw.
Instructions
- Preheat smoker to 225°F using charcoal and wood chips.
- Trim excess fat from pork shoulder.
- In a bowl, mix kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne pepper.
- Rub spice mixture all over pork shoulder.
- Place pork shoulder in smoker.
- Insert meat thermometer into thickest part of pork.
- Smoke pork shoulder for 8-10 hours, or until internal temperature reaches 195°F, adding wood chips as needed for smoke.
- Remove pork shoulder, wrap in aluminum foil, and let rest for 1 hour.
- While pork is resting, make vinegar sauce: In a saucepan, combine apple cider vinegar, distilled white vinegar, brown sugar, hot sauce, crushed red pepper flakes, black pepper, and salt. Whisk and simmer for 5 minutes. Set aside.
- For coleslaw: Shred green cabbage, carrots, and red onion; add to coleslaw bowl.
- In another bowl, mix mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
- Toss dressing with cabbage mixture until evenly coated. Chill until serving.
- Unwrap pork, transfer to mixing bowl, and shred using forks or meat claws.
- Add vinegar sauce to shredded pork, tossing to coat well.
- Toast soft buns if desired.
- Pile sauced pulled pork onto buns.
- Top pork with coleslaw.
- Serve immediately on platter.
Substitution
North Carolina Pulled Pork from Mission BBQ copycat menu uses a specific blend of spices and a vinegar-based sauce that captures the distinctive tangy and smoky flavors of the original. If you don't have a smoker, you can achieve similar results by slow-cooking the pork shoulder in the oven at a low temperature, around 225degF, and adding liquid smoke to mimic the smoky essence. Apple cider vinegar can be substituted with white vinegar or a mixture of lemon juice and water to maintain the acidic balance in the sauce. When shredding the pork, make sure to use meat claws or two forks to achieve tender, stringy meat that easily absorbs the tangy barbecue sauce. Your coleslaw can be customized with different types of cabbage or added crunch from celery seeds to suit your taste.
Tips
Keeping the smoker temperature steady at 225degF is crucial for tender pulled pork; frequent opening can cause heat loss, prolonging cooking time. Use a reliable meat thermometer to ensure the pork shoulder reaches the ideal internal temperature of 195degF for perfect shredding. When mixing the vinegar sauce, simmer gently to blend flavors without burning the sugar. Your coleslaw should be chilled before serving to balance the warmth and richness of the pulled pork, enhancing the overall meal experience.
Nutritions
North Carolina Pulled Pork from Mission BBQ offers a rich source of protein from the slow-smoked pork shoulder, providing essential amino acids for muscle repair and growth. The vinegar-based barbecue sauce adds flavor without excessive calories, while the coleslaw made with cabbage, carrots, and a light mayonnaise dressing contributes dietary fiber, vitamins A and C, and healthy fats. One serving, including the pork, bun, and coleslaw, contains a balanced mix of macronutrients but may be higher in sodium due to the seasoning and sauce components. Your meal delivers a hearty, flavorful experience while supporting nutritional goals with protein, fiber, and essential micronutrients.
Storage
Store your North Carolina pulled pork in an airtight container and refrigerate within two hours of cooking to maintain its tenderness and flavor. For longer storage, freeze the pulled pork with the vinegar-based barbecue sauce in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. When reheating, thaw overnight in the refrigerator and warm gently to preserve the smoky, tangy taste and moist texture.
Variation or Alternatives
Try substituting pork shoulder with pork butt or picnic roast for a slightly different texture while maintaining tenderness. Swap hickory or oak wood chips for apple or cherry wood to introduce a subtly sweeter smoke flavor. You can experiment by mixing barbecue sauce ingredients with a splash of bourbon for added depth. Consider serving your pulled pork with pickled jalapenos or swapping coleslaw with a vinegar-based slaw to enhance tanginess without overpowering the meat.
Allergies
North Carolina Pulled Pork from Mission BBQ contains common allergens such as mayonnaise, which includes eggs, and soft hamburger buns that may contain gluten and dairy. The coleslaw ingredients might also trigger sensitivities due to mustard in the dressing and potential sulfites in vinegars. If you have allergies, carefully check the ingredient list or inform the restaurant to ensure your dining experience is safe.
Why this recipe?
North Carolina Pulled Pork from Mission BBQ impresses with its authentic smoky flavor, tender texture, and signature vinegar-based sauce that perfectly balances tanginess and spice. The menu item reflects a genuine Southern barbecue tradition, making it a favorite among barbecue enthusiasts seeking a rich and satisfying taste experience. You can recreate this iconic dish at home by following a copycat recipe, allowing you to enjoy the same bold flavors and juicy meat without the restaurant visit. Mastering the copycat version offers a delicious, cost-effective way to savor a classic pulled pork that stands out in any barbecue lineup.